CN106490487A - A kind of pumpkin crab oil beef granules and preparation method thereof - Google Patents
A kind of pumpkin crab oil beef granules and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of pumpkin crab oil beef granules and preparation method thereof, is made up of following raw materials：Beef, malt syrup, pickling liquid, stew in soy sauce dispensing, pumpkin, modified corn starch, low-gluten wheat flour, crab oil, butter, baste, perilla leaf, sealwort, turmeric, cordate houttuynia, rice vinegar.Pumpkin crab oil beef granules obtained in of the invention, pickled using microwave radiation technology, reduce nutritive loss, promote tasty, further positive/negative pressure tumbling, tasty more uniform, meat is more delicate, also compounding function vinegar liquid carries out marinating injection, improve Meat and do not destroy flavour nutrient, tumbling again, absorption marinates functional component, at utmost tenderization meat, abundant nutrition effect, clothing is wrapped up in through boiling granulation after lock taste Titian again, seasoning, multilayer is tasty and multilayer taste, local flavor is full, give pumpkin crab Flavor, add perilla leaf, the Chinese medicine functional component such as cordate houttuynia, can be clearing heat and detoxicating, beneficial health.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of pumpkin crab oil beef granules and preparation method thereof.
Background technology
Beef granules is welcome by consumers in general deeply as leisure food, and with China's expanding economy, people are for beef
The quality of grain, safety, local flavor, mouthfeel demand are more and more various.However, traditional beef granules is original flavor beef granules, color and taste list
One, rare change, long food are made us losing interest.Traditional beef granules preparation method long processing time, nutriment loss be more,
Beef granules local flavor is difficult to control to, is not suitable for industrialized production, and single function.
At present, multiple local flavors, the application for a patent for invention of the beef granules invention of function have been related to, specific as follows：
（1）Application publication number discloses a kind of instant beef granules for the patent application of CN105831606A, by red bean, adlay, swallow
The full granular powder of wheat is mixed in beef, and containing dietary fiber, unsaturated fat, the edible human nutrition that can reach are balanced, and adjust body
Effect of function, effectively improves the quality structure of pickle beef with capsicum product；The present invention with the addition of several kinds of Chinese medicinal materials simultaneously, with digestion-promoting
Product, promoting blood circulation step-down, The flat liver of heat-clearing, ceases wind pain relieving, clears liver and improve vision, and relaxes bowel, and has hypotensive with norcholesterol effect.
（2）Application publication number for CN 105475863A patent application disclose a kind of promote digestion beef granules by with
The component of lower weight ratio is made：100 parts of beef, flesh of fish 20-30 parts, Divine Comedy 2-5 parts, hawthorn 4-6 parts, malt 3-5 parts, dandelion
1-3 parts, fructus amomi 2-6 parts, lotus seeds 1-3 parts, Gorgon fruit 2-4 parts, matrimony vine 3-8, sugar 5-10 parts, salt 4-7 parts, monosodium glutamate 2-4 parts and
Flavoring；By adding the health-care medicinal for promoting digestion, can play a part of to promote digestion.
Although the beef granules local flavor mentioned in above-mentioned patent application, mouthfeel, function phase are enriched really to conventional articles,
Simply simply add plurality of raw materials, so as to enrich its local flavor, but its mouthfeel fails to solve the tender and crisp degree of traditional beef granules and pickles
Tasty uniform the problems such as, so that affect its actual nutritive value and flavour of food products.
Content of the invention
The object of the invention is exactly the defect in order to make up prior art, there is provided a kind of pumpkin crab oil beef granules and its preparation side
Method.
The present invention is achieved by the following technical solutions：
A kind of pumpkin crab oil beef granules, is made up of the raw material of following weight parts：
Beef 900-1000, malt syrup 50-80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, pumpkin 30-40, modified corn starch
50-60, low-gluten wheat flour 90-100, crab oil 15-18, butter 2-3, baste 45-50, perilla leaf 1-2, sealwort 2-3, turmeric 1-
2nd, cordate houttuynia 1-2, appropriate rice vinegar.
The preparation method of described pumpkin crab oil beef granules, comprises the following steps：
（1）, by beef along the texture of meat, remove the debris such as fat meat, connective tissue and muscle, the sarolemma on beef surface, be cut into length
15cm, width 5cm, thickness are the beef clod of 5cm, and cube meat is placed in the large beaker containing pickling liquid, supersonic wave cleaning machine is placed on
In, control 20-25Hz frequencies, 400-500 W power pickle 3-4 hours at 0-4 DEG C, and it is every 1000 weight to pickle formula of liquid
Following raw materials in part by weight is added in part water：Salt 80-100, white sugar 40-50, Chinese prickly ash 2-3, anise 1-2, dried orange peel 2-3, spiceleaf 1-
2nd, Chinese cassia tree 1-2, red wine grain 12-15, black garlic juice 10-12, algal polysaccharides 2-3, carragheen 1-2, soybean protein isolate 4-6；
（2）, by cured beef block, carry out tumbling at 0-4 DEG C, under 0.06-0.08MPa pressure, vacuum rotates forward 15-20 point
Clock, vacuum reversion 15-20 minutes, standing 15-20 minutes, N2 pressurization tumblings are filled with, under 0.15-0.18MPa, pressurization is rotated forward
15-20 minutes, pressurization reversion 15-20 minutes, 15-20 minutes are stood, such vacuum, pressurization tumbling repeatedly continue 2-3 hours,
Then stand and pickle 10-12 hours, stand-by；
（3）, will be uniform to perilla leaf, sealwort, turmeric, cordate houttuynia spray proper amount of white spirit infiltration, be put into steam curtain, at 200-220 DEG C
12-15 minutes are steamed under superheated steam, and quick freezing and cold preserving 1-2 hours at -10 DEG C ± 3 DEG C, fine grinding are crushed to 80-100 mesh, with
10-12 times of distilled water is well mixed, and heating is boiled and boils 40-60 minutes, then decocting liquid is used ultrasonic wave extraction at 80-85 DEG C
20-30 minutes, centrifugal filtration after cooling, filtrate low temperature are concentrated into thick shape, obtain function extract；
（4）, the 4-5% rice vinegars and function extract that take cured beef weight puddle uniformly, be uniformly expelled to inside beef, then
At 0-4 DEG C, using step（2）Processing method vacuum, pressurization tumbling repeatedly, continue 2-3 hours, stand 2-3 hours, stand-by；
（5）, pumpkin removing peel and pulp cleaned section, be put into food steamer water proof and steam well-done, be rolled into mud, add 0.5-1 times of water to beat
Slurry is made, is separated by filtration, crab oil is cleaned and steams well-done, scratched fried for butter, add crab oil to stir into cream, add pumpkin filter
Juice, water proof slow fire boil thick cunning, obtain pumpkin crab oil cream, and pumpkin filter powder is dried and pulverized, and obtains pumpkin powder, stand-by；
（6）, the water that takes beef weight 8-10 times enter pot, cut a small amount of bruised ginger, after being boiled by fire, add beef clod, keep micro-boiling to boil
3-5 minutes processed, pull beef clod out and drain, remove the debris such as slaughterhouse offscum, slaughterhouse adds stew in soy sauce dispensing, and addition is per 1000 weights
Following raw materials in part by weight is added in amount part water：Chinese cassia tree 0.7-0.9, anise 0.6-0.8, cloves 0.4-0.6, little fennel 0.7-0.9, beans
Cool 0.5-0.7, basyleave 0.6-0.8, root of Dahurain angelica 0.3-0.5, Chinese prickly ash 0.5-0.7, salt 2.0-2.5, white sugar 3-4, yellow rice wine 1.5-
2nd, green onion 3.5-4.5, fat meat 4.5-5.5, heating are boiled to 90-95 DEG C, are placed again into beef clod and are boiled again, and slow fire is heated, and control temperature
For 85-100 DEG C, 75-80 minutes are cooked, to juice is received completely, pull beef clod out, be uniformly placed in baking tray, dry at 50-55 DEG C
Roasting 2-2.5 hours cut into the fritter of 0.8-1.0cm square to moisture in 29-31%, continue drying low to moisture
In 20%, the mesh screen for crossing 0.4-0.6cm rejects particle, and whole grain is stand-by；
（7）, pumpkin powder, modified corn starch, low-gluten wheat flour be well mixed, at 60-80 DEG C, microwave bakes 10-15 point
Clock, uniformly sieves, and obtains sugar-coat powder, beef whole grain surface is uniformly coated with malt syrup, then is puddled uniformly with sugar-coat powder, rolled
In frying pan, rolling mixes ellipse grains, is put into baking box, constantly stirs baking 20-40 minutes at 220-260 DEG C, stand-by；
（8）, by baking after beef granules be immediately placed in rolling frying pan, baste and pumpkin crab oil cream are stirred and are made, in 1-
Homogeneous under 2MPa, adds beef granules and rolls glazing, and formulation of flavoring liquid is addition following raw materials in part by weight in every 1000 weight portion water：
Converted starch 30-35, salt 10-20, white sugar 10-20, monosodium glutamate 0-10, wheat-germ oil 10-12, chive juice 4-6, obtain particle
Round and smooth, finishing particle, is cooled to 20-25 DEG C, in humidity 30-50%, carries out sterilized 1-2 hours of smoking, is placed in 2-3 under uviol lamp
Hour, then through bag distribution packaging, sterilizing, get product.
It is an advantage of the invention that：
Obtained in of the invention, pumpkin crab oil beef granules, with beef as main material, is pickled using microwave radiation technology, reduces nutritive loss,
Promote to pickle tasty, further adopt positive/negative pressure tumbling, tasty more uniform, meat is more delicate, also compounds function vinegar liquid
Carry out marinating injection, improve Meat and do not destroy flavour nutrient, tumbling again absorbs and marinates functional component, at utmost
Tenderization meat, abundant nutrition effect are wrapped up in clothing, seasoning through boiling granulation after lock taste Titian again, meat particle are obtained, and rich in taste, multilayer enter
Taste and multilayer taste, local flavor are full, add pumpkin and wrap up in clothing, and crab oil seasoning gives pumpkin crab Flavor, while interpolation perilla leaf,
The Chinese medicine functional component such as cordate houttuynia, strengthens health value, full side's collaboration compatibility, can be clearing heat and detoxicating, beneficial health.
Specific embodiment
A kind of pumpkin crab oil beef granules, is by following weight（Gram）Raw material make：
Beef 1000, malt syrup 80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, pumpkin 40, modified corn starch 60, low muscle are little
Flour 100, crab oil 18, butter 3, baste 50, perilla leaf 2, sealwort 3, turmeric 2, cordate houttuynia 2, appropriate rice vinegar.
The preparation method of described pumpkin crab oil beef granules, comprises the following steps：
（1）, by beef along the texture of meat, remove the debris such as fat meat, connective tissue and muscle, the sarolemma on beef surface, be cut into length
15cm, width 5cm, thickness are the beef clod of 5cm, and cube meat is placed in the large beaker containing pickling liquid, supersonic wave cleaning machine is placed on
In, control 25Hz frequencies, 500 W power, pickle at 4 DEG C 4 hours, pickle formula of liquid be in every 1000 weight portion water add under
Row raw material：Salt 100, white sugar 50, Chinese prickly ash 3, anistree 2, dried orange peel 3, spiceleaf 2, Chinese cassia tree 2, red wine grain 15, black garlic juice 12,
Algal polysaccharides 3, carragheen 2, soybean protein isolate 6；
（2）, by cured beef block, carry out tumbling at 4 DEG C, under 0.08MPa pressure, vacuum rotate forward 20 minutes, vacuum reversion
20 minutes, stand 20 minutes, be filled with N2 pressurization tumbling, under 0.18MPa, pressurization rotate forward 20 minutes, pressurization reversion 20 minutes,
15-20 minutes are stood, such vacuum, pressurization tumbling repeatedly continue 3 hours, then stand and pickle 12 hours, stand-by；
（3）, will be uniform to perilla leaf, sealwort, turmeric, cordate houttuynia spray proper amount of white spirit infiltration, be put into steam curtain, overheated at 220 DEG C
Steam under steam 15 minutes, quick freezing and cold preserving 2 hours at -10 DEG C, fine grinding is crushed to 100 mesh, is well mixed with 12 times of distilled water,
Heating is boiled and is boiled 60 minutes, then decocting liquid is used ultrasonic wave extraction 30 minutes at 85 DEG C, centrifugal filtration after cooling, filtrate low temperature
Thick shape is concentrated into, function extract is obtained；
（4）, 5% rice vinegar and function extract that take cured beef weight puddle uniformly, be uniformly expelled to inside beef, then at 4 DEG C
Under, using step（2）Processing method vacuum, pressurization tumbling repeatedly, continue 2-3 hours, stand 3 hours, stand-by；
（5）, pumpkin removing peel and pulp cleaned section, be put into food steamer water proof and steam well-done, be rolled into mud, add 1 times of water to make into
Slurry, is separated by filtration, and crab oil is cleaned and steams well-done, scratched fried for butter, adds crab oil to stir into cream, adds pumpkin filtered juice,
Water proof slow fire boils thick cunning, obtains pumpkin crab oil cream, and pumpkin filter powder is dried and pulverized, and obtains pumpkin powder, stand-by；
（6）, the water that takes 10 times of beef weight enter pot, cut a small amount of bruised ginger, after being boiled by fire, add beef clod, keep micro-boiling to cook
5 minutes, pull beef clod out and drain, remove the debris such as slaughterhouse offscum, slaughterhouse adds stew in soy sauce dispensing, and addition is every 1000 weight portion
Following raw materials in part by weight is added in water：Chinese cassia tree 0.8, anise 0.8, cloves 0.5, little fennel 0.8, cardamom 0.6, the basyleave 0.7, root of Dahurain angelica
0.4th, Chinese prickly ash 0.6, salt 2, white sugar 4, yellow rice wine 2, green onion 4, fat meat 5, heating are boiled to 95 DEG C, are placed again into beef clod and are boiled again, slow fire
Heating, controls temperature for 100 DEG C, cooks 80 minutes, to juice is received completely, pulls beef clod out, is uniformly placed in baking tray, in 55 DEG C
Lower baking 2.5 hours 29%, cuts into the fritter of 0.8cm square, continues to dry to moisture being less than 20% to moisture,
The mesh screen for crossing 0.4cm rejects particle, and whole grain is stand-by；
（7）, pumpkin powder, modified corn starch, low-gluten wheat flour be well mixed, at 80 DEG C, microwave bakes 15 minutes, uniformly
Sieve, obtain sugar-coat powder, beef whole grain surface is uniformly coated with malt syrup, then is puddled uniformly with sugar-coat powder, in rolling frying pan,
Rolling mixes ellipse grains, is put into baking box, constantly stirs at 260 DEG C and toasts 40 minutes, stand-by；
（8）, by baking after beef granules be immediately placed in rolling frying pan, baste and pumpkin crab oil cream are stirred and are made,
Homogeneous under 2MPa, adds beef granules and rolls glazing, and formulation of flavoring liquid is addition following raw materials in part by weight in every 1000 weight portion water：
Converted starch 35, salt 20, white sugar 20, monosodium glutamate 5, wheat-germ oil 12, chive juice 6, obtain that particle is round and smooth, finishing particle, cold
But to 25 DEG C, in humidity 30%, carry out smoking sterilized 2 hours, it is lower 3 hours to be placed in uviol lamp, then through bag distribution packaging, sterilizing, obtains final product
Finished product.
Claims (2)
1. a kind of pumpkin crab oil beef granules, it is characterised in that be made up of the raw material of following weight parts：
Beef 900-1000, malt syrup 50-80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, pumpkin 30-40, modified corn starch
50-60, low-gluten wheat flour 90-100, crab oil 15-18, butter 2-3, baste 45-50, perilla leaf 1-2, sealwort 2-3, turmeric 1-
2nd, cordate houttuynia 1-2, appropriate rice vinegar.
2. a kind of preparation method of pumpkin crab oil beef granules as claimed in claim 1, it is characterised in that comprise the following steps：
（1）, by beef along the texture of meat, remove the debris such as fat meat, connective tissue and muscle, the sarolemma on beef surface, be cut into length
15cm, width 5cm, thickness are the beef clod of 5cm, and cube meat is placed in the large beaker containing pickling liquid, supersonic wave cleaning machine is placed on
In, control 20-25Hz frequencies, 400-500 W power pickle 3-4 hours at 0-4 DEG C, and it is every 1000 weight to pickle formula of liquid
Following raw materials in part by weight is added in part water：Salt 80-100, white sugar 40-50, Chinese prickly ash 2-3, anise 1-2, dried orange peel 2-3, spiceleaf 1-
2nd, Chinese cassia tree 1-2, red wine grain 12-15, black garlic juice 10-12, algal polysaccharides 2-3, carragheen 1-2, soybean protein isolate 4-6；
（2）, by cured beef block, carry out tumbling at 0-4 DEG C, under 0.06-0.08MPa pressure, vacuum rotates forward 15-20 point
Clock, vacuum reversion 15-20 minutes, standing 15-20 minutes, N2 pressurization tumblings are filled with, under 0.15-0.18MPa, pressurization is rotated forward
15-20 minutes, pressurization reversion 15-20 minutes, 15-20 minutes are stood, such vacuum, pressurization tumbling repeatedly continue 2-3 hours,
Then stand and pickle 10-12 hours, stand-by；
（3）, will be uniform to perilla leaf, sealwort, turmeric, cordate houttuynia spray proper amount of white spirit infiltration, be put into steam curtain, at 200-220 DEG C
12-15 minutes are steamed under superheated steam, and quick freezing and cold preserving 1-2 hours at -10 DEG C ± 3 DEG C, fine grinding are crushed to 80-100 mesh, with
10-12 times of distilled water is well mixed, and heating is boiled and boils 40-60 minutes, then decocting liquid is used ultrasonic wave extraction at 80-85 DEG C
20-30 minutes, centrifugal filtration after cooling, filtrate low temperature are concentrated into thick shape, obtain function extract；
（4）, the 4-5% rice vinegars and function extract that take cured beef weight puddle uniformly, be uniformly expelled to inside beef, then
At 0-4 DEG C, using step（2）Processing method vacuum, pressurization tumbling repeatedly, continue 2-3 hours, stand 2-3 hours, stand-by；
（5）, pumpkin removing peel and pulp cleaned section, be put into food steamer water proof and steam well-done, be rolled into mud, add 0.5-1 times of water to beat
Slurry is made, is separated by filtration, crab oil is cleaned and steams well-done, scratched fried for butter, add crab oil to stir into cream, add pumpkin filter
Juice, water proof slow fire boil thick cunning, obtain pumpkin crab oil cream, and pumpkin filter powder is dried and pulverized, and obtains pumpkin powder, stand-by；
（6）, the water that takes beef weight 8-10 times enter pot, cut a small amount of bruised ginger, after being boiled by fire, add beef clod, keep micro-boiling to boil
3-5 minutes processed, pull beef clod out and drain, remove the debris such as slaughterhouse offscum, slaughterhouse adds stew in soy sauce dispensing, and addition is per 1000 weights
Following raw materials in part by weight is added in amount part water：Chinese cassia tree 0.7-0.9, anise 0.6-0.8, cloves 0.4-0.6, little fennel 0.7-0.9, beans
Cool 0.5-0.7, basyleave 0.6-0.8, root of Dahurain angelica 0.3-0.5, Chinese prickly ash 0.5-0.7, salt 2.0-2.5, white sugar 3-4, yellow rice wine 1.5-
2nd, green onion 3.5-4.5, fat meat 4.5-5.5, heating are boiled to 90-95 DEG C, are placed again into beef clod and are boiled again, and slow fire is heated, and control temperature
For 85-100 DEG C, 75-80 minutes are cooked, to juice is received completely, pull beef clod out, be uniformly placed in baking tray, dry at 50-55 DEG C
Roasting 2-2.5 hours cut into the fritter of 0.8-1.0cm square to moisture in 29-31%, continue drying low to moisture
In 20%, the mesh screen for crossing 0.4-0.6cm rejects particle, and whole grain is stand-by；
（7）, pumpkin powder, modified corn starch, low-gluten wheat flour be well mixed, at 60-80 DEG C, microwave bakes 10-15 point
Clock, uniformly sieves, and obtains sugar-coat powder, beef whole grain surface is uniformly coated with malt syrup, then is puddled uniformly with sugar-coat powder, rolled
In frying pan, rolling mixes ellipse grains, is put into baking box, constantly stirs baking 20-40 minutes at 220-260 DEG C, stand-by；
（8）, by baking after beef granules be immediately placed in rolling frying pan, baste and pumpkin crab oil cream are stirred and are made, in 1-
Homogeneous under 2MPa, adds beef granules and rolls glazing, and formulation of flavoring liquid is addition following raw materials in part by weight in every 1000 weight portion water：
Converted starch 30-35, salt 10-20, white sugar 10-20, monosodium glutamate 0-10, wheat-germ oil 10-12, chive juice 4-6, obtain particle
Round and smooth, finishing particle, is cooled to 20-25 DEG C, in humidity 30-50%, carries out sterilized 1-2 hours of smoking, is placed in 2-3 under uviol lamp
Hour, then through bag distribution packaging, sterilizing, get product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874235A (en) * | 2017-11-29 | 2018-04-06 | 广西鹿寨众牛食品有限公司 | Beef paste preparation method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005480A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance |
| CN104432130A (en) * | 2014-11-25 | 2015-03-25 | 安徽中亚食品有限公司 | Spicy and hot air-dried beef and processing method thereof |
| CN105077307A (en) * | 2015-08-13 | 2015-11-25 | 安徽光正食品有限公司 | Spiced beef granules and making method thereof |
| CN105935127A (en) * | 2016-07-14 | 2016-09-14 | 合肥市福来多食品有限公司 | Calcium-supplementing sliced dried beef containing shrimp meat and making method of sliced dried beef |
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2016
- 2016-10-10 CN CN201610883182.0A patent/CN106490487A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005480A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance |
| CN104432130A (en) * | 2014-11-25 | 2015-03-25 | 安徽中亚食品有限公司 | Spicy and hot air-dried beef and processing method thereof |
| CN105077307A (en) * | 2015-08-13 | 2015-11-25 | 安徽光正食品有限公司 | Spiced beef granules and making method thereof |
| CN105935127A (en) * | 2016-07-14 | 2016-09-14 | 合肥市福来多食品有限公司 | Calcium-supplementing sliced dried beef containing shrimp meat and making method of sliced dried beef |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874235A (en) * | 2017-11-29 | 2018-04-06 | 广西鹿寨众牛食品有限公司 | Beef paste preparation method |
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